Spelt and oat bread

Ingredients for 1 servings:

• 250 g spelt flour type 630
• 250 g spelt flour type 1050 or wholemeal spelt flour
• 100 g oat flakes, wholegrain
• ½ cube of fresh yeast
• 1 tsp salt
• 350 ml water, lukewarm
• some fat for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

Mix all the dry ingredients in the mixing bowl of a food processor. Measure the water into a measuring jug. Dissolve the yeast in the measured lukewarm water. Now slowly knead the yeast water mixture with the dry ingredients using a food processor until you have a smooth dough. Then let the dough rise in a warm place for at least 30 minutes, until it has risen well. Slowly tip the dough out of the bowl onto a floured surface. Do not knead it any further; simply shape it into an oblong shape and place it in a lightly greased loaf pan. Then cover the dough and let it rise again for about 30 minutes. Bake the bread in a preheated oven on the middle rack at 200°C (top/bottom heat) for 10 minutes, then reduce the heat to 180°C (350°F) and bake for another 35 minutes. The remaining time (about 35 minutes) may vary slightly depending on the oven, so check beforehand. Tip: I personally remove the bread from the pan 10 minutes before the remaining baking time and place it back in the oven. You can then tap the bread to see if it’s fully baked.